Banoffee pie pots
Made with wholesome ingredients and ready in just 10 minutes, these guilt-free banoffee pie pots are the perfect after dinner treat. Recipe and image from Family by Claudine Boulstridge (£26, Bluebird). Photography by Helen Cathcart
Prep: 10 mins
Total: 10 mins
Serves: 4
Ingredients
- 9 medjool dates, stoned
- 1½ tbsp good-quality vanilla paste
- 400g thick kefir yoghurt or Greek yoghurt
- 2 ripe bananas, peeled and sliced
- 60g pecans, toasted and chopped
Method
Step 1
To make the date caramel, place the dates in a small jug or a tall bowl with a lip, and cover with 140ml boiling water. Leave them to soak for 5 minutes to soften.
Step 2
Add the vanilla paste to the dates and soaking water, and blitz with a hand-held blender (or in a small processor) until smooth.
Step 3
Divide the yoghurt evenly between four serving glasses, glass pots or small bowls. Spoon the date caramel over the top, spreading it gently.
Step 4
Arrange the banana slices over the caramel and finish with a scattering of pecans. Serve immediately or chill in the fridge for up to 6 hours.
